Chives, scientific name Allium schoenoprasum, are an edible species of the genus Allium. Their close relatives include the garlic, shallot, leek, scallion, and Chinese onion.
Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, leek, chive, and Chinese onion.
Scallions are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onion.
Allium ursinum, known as wild garlic, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garlic, is a bulbous perennial flowering plant in the lily family Amaryllidaceae. It is a wild relative of onion, native to Europe and Asia, where it grows in moist woodland.
Allium tuberosum is a species of onion native to southwestern parts of the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world.
Allium vineale is a perennial, bulb-forming species of wild onion, native to Europe, northwestern Africa and the Middle East. The species was introduced in Australia and North America, where it has become a noxious weed.
Allium ampeloprasum is a member of the onion genus Allium. The wild plant is commonly known as wild leek or broadleaf wild leek. Its native range is southern Europe to western Asia, but it is cultivated in many other places and has become naturalized in many countries.
Allium sphaerocephalon is a plant species in the Amaryllis family known as round-headed leek and also round-headed garlic, ball-head onion, and other variations on these names. Other names include Drumsticks, and in Germany, Kugellauch. Some publications use the alternate spelling A. sphaerocephalum. It is a hardy perennial plant.
Allium nigrum, common name black garlic, broad-leaved leek, or broadleaf garlic, is a Middle Eastern species of wild onion. It lacks the onion or garlic scent shared by most of the other species in the group. The species is native to Turkey, Cyprus, Syria, Lebanon, and Israel but cultivated as an ornamental in many other places. It has become naturalized in some regions, including parts of the United States.
Allium chinense is an edible species of Allium, native to China and Korea, and cultivated in many other countries. Its close relatives include the onion, shallot, leek, chive, and garlic.
Allium moly, also known as yellow garlic, golden garlic and lily leek, Is a species of flowering plant in the genus Allium, which also includes the flowering and culinary onions and garlic. A bulbous herbaceous perennial from the
Mediterranean, it is edible and also used as a medicinal and ornamental plant.
Allium triquetral is a bulbous flowering plant in the genus Allium native to the Mediterranean basin. It is known in English as three-cornered leek, and in Australia and New Zealand as onion weed. Both the English name and the specific epithet triquetral refer to the three-cornered shape of the flower stalks.
Allium roseum, commonly called rosy garlic, is an edible, Old World species of wild garlic. It is native to the Mediterranean region and nearby areas, with a natural range extending from Portugal and Morocco to Turkey and the Palestine region. It is cultivated widely, and has become naturalised in scattered locations in other regions outside its natural range.
Allium victorialis, commonly known as victory onion, Alpine leek, and Alpine broad-leaf allium is a broad-leaved Eurasian species of wild onion. It is a perennial of the Amaryllis family that occurs widely in mountainous regions of Europe and parts of Asia.
Van herbed cheese is a type of cheese made out of sheep's or cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van Province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey.
